Roasted Beet Salad with Chickpeas and Red Onion

Name: Roasted Beet Salad with Chickpeas and Red Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium beets; 2 cloves garlic, peeled; 1 sprig rosemary; 3 tablespoons olive oil; Kosher salt and freshly ground black pepper; 1 1/2 cups canned chickpeas, drained; 1/2 red onion, sliced; 1/2 cup roughly chopped dill pickles; Juice of 1/2 lemon; 1/4 cup crumbled cotija cheese; 2 tablespoons chopped fresh cilantro

Servings: persons

1
Preheat the oven to 350 degrees F.
2
Set the beets, garlic and rosemary on a large piece of aluminum foil.
3
Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water.
4
Fold the foil up into a pouch and seal the edges.
5
Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes.
6
When done, remove the beets from the pouch and set them aside until cool enough to handle.
7
With a paper towel rub the skins from the beets.
8
Cut the peeled beets into bite-size cubes.
9
Mince the roasted garlic.
10
Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl.
11
Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix.
12
Transfer the salad to a serving platter.
13
Sprinkle with the cotija and cilantro and serve.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 medium beets, 2 cloves garlic, peeled, 1 sprig rosemary, 3 tablespoons olive oil, and more.

Yes, Roasted Beet Salad with Chickpeas and Red Onion falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!